Zucchini & Spinach Rigatoni

By talsy

Ingredients

• 3 cups (8 oz) rigatoni pasta, uncooked
• 1 tsp oil
• 1 zucchini, sliced
• 1/2 lb sliced mushrooms
• 2 cloves garlic, minced
• 1 Tbl flour
• 1/4 tsp each basil, oregano and crushed red pepper
• 1 cup chicken broth
• 4 oz Neufchatel cheese, cubed
• 6 oz baby spinach
• 1/4 cup Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Preparation

Step 1

Heat oven to 375

Cook pasta as directed, omitting salt

Meanwhile, heat oil in large skillet. Add zucchini, mushrooms and garlic; cook and stir 3-4 minutes until zucchini is crisp tender. Add flour and seasonings, cook and stir 1 minute. Stir in broth; cook and stir 2-3 minutes until thickened. Add neufachatel, stir until melted.

Drain pasta, return to pan. Add zucchini mixture, spinach, parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 qt casserole sprayed with cooking spray. top with remaining mozzarella.

Bake 10 minutes or until mozzarella is melted.